The best biscuits, developed in the Bennetto Test Kitchen! Enjoy!
Ingredients Needed:
- 270 g tapioca
- 235 g almond
- 170 coconut sugar
- 160 g coconut oil
- 90 g flaxseed
- 72 g water
- 2 g vanilla
- 2 g salt
- 250 g Bennetto chocolate (on the top)
Step-by-Step Process (For Dough Mixture)
- Mix Tapioca, blended almond, coconut sugar, blended flaxseed, vanilla and salt together
- Prepare a cup with a good amount of water
- Melt a good amount of coconut oil
- Add the water and the melted oil with the first mix
- With a spoon in your hand, mix all the ingredients. Stop when you’re sure that all the dough is uniform
- Put the dough on the fridge for 20-30 min in one big ball or few small balls.
Step-by-Step Process (Making the Biscuit)
- Take the cold dough and flatten it with a rolling pin. The thickness must be around 3 mm
- Choose a molt with the diameter you want to form the biscuit in the dough
- Take off the extra dough and do other biscuits with it.
Step-by-Step Process (Baking)
- Preheat the oven to 150°C
- Bake the biscuit for around 15-20 min
- Put them in the fridge or wait for them to be cold to add the temperate chocolate (around 20 grams per biscuit)
